Quick Basil Pesto
A good pesto is less about a recipe and more about managing the emulsion of oil and cheese. The goal is a rustic, clinging texture rather than a broken or oily liquid.
Dry leaves are mandatory.
Wash your basil well ahead of time and spin it completely dry. Any water clinging to the leaves will prevent the oil from coating them properly, resulting in a dull, watery sauce.
- food processor
- rubber spatula
- chef's knife
What goes in.
- 3 cupsfresh basil leaves, packed
- 1/2 cupextra virgin olive oil
- 1/3 cuppine nuts, toasted
- 1/2 cupParmigiano-Reggiano, freshly grated
- 2 clovesgarlic, peeled and smashed
- 1/2 tspkosher salt
Stop before you liquefy.
Use short, sharp pulses on your food processor to keep the texture rustic. If you run the motor continuously, the friction will heat the basil and turn the sauce a dark, muddy green.
The method.
Toast the nuts
Place pine nuts in a small dry skillet over medium heat. Shake the pan constantly until the nuts are golden brown and fragrant, then remove them immediately so they don't burn.
Process aromatics
Place the garlic and toasted pine nuts into the processor. Pulse until they are broken down into a coarse, sandy consistency.
Incorporate basil
Add the basil leaves and salt to the processor. Pulse 5 to 6 times until the leaves are shredded, scraping down the sides of the bowl with your spatula as needed.
Emulsify
With the processor running on low, slowly drizzle the olive oil through the feed tube. Stop as soon as the sauce comes together.
Finish with cheese
Fold the grated cheese in by hand using your spatula. This preserves the texture of the cheese and prevents it from becoming gummy.
Other turns to take.
Walnut-Parsley
Replace pine nuts with toasted walnuts and swap half the basil for flat-leaf parsley for a sharper, earthier result.
Sun-Dried
Add 4 pieces of oil-packed sun-dried tomatoes to the processor for a deeper, tangy profile.
When it doesn't go to plan.
If you aren't serving the pesto right away, pour a thin layer of olive oil over the surface to prevent oxidation and color change.
Warm your serving bowl slightly before tossing with pasta; it helps the pesto coat the noodles evenly.
Use a microplane for the cheese to ensure it melts into the oil rather than leaving large, stubborn chunks.
The ones that keep coming up.
Can I use a blender instead?
A blender moves too fast and generates too much heat, which often leads to a bitter sauce. A food processor or a mortar and pestle is preferred for the best texture.
My pesto turned dark green. What happened?
This is usually due to the basil leaves getting too hot from the food processor blade or exposure to air. Work in quick pulses and serve immediately.
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